Relationship Between the Pasting Behaviour and the Phosphorus Content of Different Potato Starches
The viscometric properties of potato starch pastes from a range of potato varieties were investigated. The results were correlated with the phosphorus, sodium, potassium, calcium and magnesium, and amylose and protein contents of the extracted starches. The viscometric properties of the starches ext...
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| Veröffentlicht in: | Die Stärke 2007-03, Vol.59 (3-4), p.149-155 |
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| container_title | Die Stärke |
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| creator | Hemar, Yacine Hardacre, Allan Hedderley, Duncan I. Clark, Suzanne Illingworth, David Harper, Jim W. Boland, Mike |
| description | The viscometric properties of potato starch pastes from a range of potato varieties were investigated. The results were correlated with the phosphorus, sodium, potassium, calcium and magnesium, and amylose and protein contents of the extracted starches. The viscometric properties of the starches extracted from the different potato varieties varied significantly. In agreement with some earlier work reported in the literature, a strong correlation between the peak viscosity and the phosphorus content was found. Furthermore, weak correlations between peak viscosity and potassium and peak temperature and phosphorus level were observed. In addition, it was demonstrated clearly that at low starch concentrations (1%) the final viscosity also correlates with the phosphorus content, which could explain the discrepancies found in the published literature. |
| doi_str_mv | 10.1002/star.200600574 |
| format | Article |
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The results were correlated with the phosphorus, sodium, potassium, calcium and magnesium, and amylose and protein contents of the extracted starches. The viscometric properties of the starches extracted from the different potato varieties varied significantly. In agreement with some earlier work reported in the literature, a strong correlation between the peak viscosity and the phosphorus content was found. Furthermore, weak correlations between peak viscosity and potassium and peak temperature and phosphorus level were observed. In addition, it was demonstrated clearly that at low starch concentrations (1%) the final viscosity also correlates with the phosphorus content, which could explain the discrepancies found in the published literature.</description><identifier>ISSN: 0038-9056</identifier><identifier>EISSN: 1521-379X</identifier><identifier>DOI: 10.1002/star.200600574</identifier><identifier>CODEN: STRKA6</identifier><language>eng</language><publisher>Weinheim: WILEY-VCH Verlag</publisher><subject>Biological and medical sciences ; Cereal and baking product industries ; Food industries ; Fundamental and applied biological sciences. Psychology ; Pasting behaviour ; Phosphorus ; Potato starch ; Starch and starchy product industries</subject><ispartof>Die Stärke, 2007-03, Vol.59 (3-4), p.149-155</ispartof><rights>Copyright © 2007 WILEY‐VCH Verlag GmbH & Co. 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The results were correlated with the phosphorus, sodium, potassium, calcium and magnesium, and amylose and protein contents of the extracted starches. The viscometric properties of the starches extracted from the different potato varieties varied significantly. In agreement with some earlier work reported in the literature, a strong correlation between the peak viscosity and the phosphorus content was found. Furthermore, weak correlations between peak viscosity and potassium and peak temperature and phosphorus level were observed. In addition, it was demonstrated clearly that at low starch concentrations (1%) the final viscosity also correlates with the phosphorus content, which could explain the discrepancies found in the published literature.</description><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Pasting behaviour</subject><subject>Phosphorus</subject><subject>Potato starch</subject><subject>Starch and starchy product industries</subject><issn>0038-9056</issn><issn>1521-379X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><recordid>eNqFkElPAzEMhSMEEmW5cp4LxylOM-uRFihILFUpyy1yJw4TKJMqSVn-PVMNAm6cLNvv8_IYO-DQ5wCDIx_Q9QcAGUCaJxusx9MBj0VePm6yHoAo4hLSbJvteP_cqloN77H5lBYYjG18bZbRkMI7UROFmqIJ-mCap7ZW45uxKxdho7pObf2ytm7lo5FtAjUhsjo6MVqTWycTGzDY6La9p6rJ77EtjQtP-99xl92dnc5G5_HlzfhidHwZV6K9JUZVIM6TgkpQpHX7QwVzRSrJBwoLEEAKc55BwueEWqsyLSrBATVWCVeAYpf1u7mVs9470nLpzCu6T8lBrh2Sa4fkj0MtcNgBS_QVLrTDpjL-lyqyPE952urKTvduFvT5z1R5Ozue_t0Rd6zxgT5-WHQvMstFnsqH67G8mt2L6Xk6lEJ8AV29ic8</recordid><startdate>20070301</startdate><enddate>20070301</enddate><creator>Hemar, Yacine</creator><creator>Hardacre, Allan</creator><creator>Hedderley, Duncan I.</creator><creator>Clark, Suzanne</creator><creator>Illingworth, David</creator><creator>Harper, Jim W.</creator><creator>Boland, Mike</creator><general>WILEY-VCH Verlag</general><general>WILEY‐VCH Verlag</general><general>Wiley-VCH</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>20070301</creationdate><title>Relationship Between the Pasting Behaviour and the Phosphorus Content of Different Potato Starches</title><author>Hemar, Yacine ; Hardacre, Allan ; Hedderley, Duncan I. ; Clark, Suzanne ; Illingworth, David ; Harper, Jim W. ; Boland, Mike</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3574-ad8aab48e90deff057c0bded472da8030eda716041beaffd958c310afac41d0a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Pasting behaviour</topic><topic>Phosphorus</topic><topic>Potato starch</topic><topic>Starch and starchy product industries</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hemar, Yacine</creatorcontrib><creatorcontrib>Hardacre, Allan</creatorcontrib><creatorcontrib>Hedderley, Duncan I.</creatorcontrib><creatorcontrib>Clark, Suzanne</creatorcontrib><creatorcontrib>Illingworth, David</creatorcontrib><creatorcontrib>Harper, Jim W.</creatorcontrib><creatorcontrib>Boland, Mike</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Die Stärke</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hemar, Yacine</au><au>Hardacre, Allan</au><au>Hedderley, Duncan I.</au><au>Clark, Suzanne</au><au>Illingworth, David</au><au>Harper, Jim W.</au><au>Boland, Mike</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Relationship Between the Pasting Behaviour and the Phosphorus Content of Different Potato Starches</atitle><jtitle>Die Stärke</jtitle><addtitle>Starch/Stärke</addtitle><date>2007-03-01</date><risdate>2007</risdate><volume>59</volume><issue>3-4</issue><spage>149</spage><epage>155</epage><pages>149-155</pages><issn>0038-9056</issn><eissn>1521-379X</eissn><coden>STRKA6</coden><abstract>The viscometric properties of potato starch pastes from a range of potato varieties were investigated. The results were correlated with the phosphorus, sodium, potassium, calcium and magnesium, and amylose and protein contents of the extracted starches. The viscometric properties of the starches extracted from the different potato varieties varied significantly. In agreement with some earlier work reported in the literature, a strong correlation between the peak viscosity and the phosphorus content was found. Furthermore, weak correlations between peak viscosity and potassium and peak temperature and phosphorus level were observed. In addition, it was demonstrated clearly that at low starch concentrations (1%) the final viscosity also correlates with the phosphorus content, which could explain the discrepancies found in the published literature.</abstract><cop>Weinheim</cop><pub>WILEY-VCH Verlag</pub><doi>10.1002/star.200600574</doi><tpages>7</tpages></addata></record> |
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| ispartof | Die Stärke, 2007-03, Vol.59 (3-4), p.149-155 |
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| source | Wiley Online Library All Journals |
| subjects | Biological and medical sciences Cereal and baking product industries Food industries Fundamental and applied biological sciences. Psychology Pasting behaviour Phosphorus Potato starch Starch and starchy product industries |
| title | Relationship Between the Pasting Behaviour and the Phosphorus Content of Different Potato Starches |
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